On 21 Nov 2006 02:39:23 -0800, "Peach" > wrote:

>Smoked turkeys are great, but obviously, the juices stay in the turkey.
>Many I know use chicken broth to add flavor to a weak stock, only once
>in a while do I even see turkey broth available. I like simple
>broth/salt/poultry seasoning mix for my gravy but would like
>suggestions as to something else besides giblet gravy when the
>drippings from the turkey are in short supply.

Tomorrow, I'm going to roast a couple of turkey legs in a stock pot
and then make stock with them for the gravy for my smoked bird.

--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook